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Tortilla Española | Allergy Friendly Recipe for Traditional Cuban Food | Budget Friendly Cooking

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Recipe Information

Recipe Available
Video-Specific Recipe

Egg, Potato and Tomato

Cultural Context

Originating from Spain, the Egg, Potato and Tomato dish, often known as Tortilla Española, is a beloved staple in Spanish cuisine. Traditionally served as a tapa, it showcases the simplicity of combining eggs with potatoes and tomatoes, highlighting the flavors of fresh ingredients. Today, variations can be found worldwide, making it a versatile dish for breakfast, lunch, or dinner.

SpanishUSmain
45 min
medium
4 servings
Servings4
18 eggs
half an onion
3 baby bell peppers
6 ounces of chorizo
salt
spices

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil maintains a high smoke point and is healthier.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

1

Peel and slice the onion and bell peppers.

2

In a bowl, beat 18 eggs and season with salt and spices.

3

Add the chorizo, onions, and bell peppers to the egg mixture, stirring gently to combine.

4

Heat a skillet over medium heat and add the egg mixture.

5

Cook for about 20 minutes until set.

Cooking Techniques

sautéingflipping

Equipment Needed

skilletmixing bowlplate

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-freedairy-free

Allergens

eggs

Also Known As

Spanish TortillaTortilla Española

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